Description
This Pecan Pie Dump Cake is a delightful twist on classic pecan pie, combining the rich flavors of toasted pecans, sweet corn syrup, and buttery cake mix for an irresistible dessert. Easy to prepare and baked to golden perfection, it’s perfect for family gatherings or festive occasions.
Ingredients
Scale
For the Filling
- 2 cups chopped pecans
- 1 cup granulated sugar
- 1 cup light corn syrup
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
For the Topping
- 1 box (15.25 oz) yellow cake mix (dry)
- 1/2 cup unsalted butter, softened and sliced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking dish to prevent sticking.
- Toast the Pecans: Place the chopped pecans in a dry skillet over medium heat. Toast them for 3 to 5 minutes, stirring frequently until they become fragrant but not burnt. This enhances their flavor and crunch.
- Make the Filling: In a large bowl, whisk together the melted butter, granulated sugar, light corn syrup, eggs, and vanilla extract until the mixture is smooth and well combined. Gently fold in the toasted pecans to evenly distribute.
- Assemble the Cake: Pour the pecan filling into the prepared baking dish, spreading it evenly. Sprinkle the dry yellow cake mix evenly over the top of the filling. Dot the cake mix surface with slices of the softened butter to add richness and help create a golden crust.
- Bake: Bake the assembled cake for 45 to 50 minutes, or until the top is golden brown and the pecan filling is bubbling around the edges, indicating it is cooked through.
- Cool and Serve: Allow the cake to cool for at least 30 minutes to set before slicing. Serve warm, optionally accompanied by whipped cream or vanilla ice cream for an extra indulgent treat.
Notes
- Toast pecans carefully to avoid burning, as burnt nuts can cause bitterness.
- Letting the cake cool before serving helps the filling to set and makes slicing easier.
- You can substitute light corn syrup with maple syrup or honey for a different flavor profile.
- This cake keeps well covered at room temperature for up to 2 days.
- For a gluten-free option, use a gluten-free cake mix.
